Italian
Marinated Anchovies
by Manu Food · 60K subscribers on YouTube
A delicate marinated anchovy recipe, tested personally by the chef. The anchovies are marinated in a mixture of vinegar, wine, water, sugar, and citrus peels, then dressed with parsley, garlic, chili, and sunflower oil.
- Difficulty
- medium
Ingredients
12 items- AnchoviesLarge anchovies recommended
- Vinegar
- WineWhite wine
- Water
- SugarTo balance the acidity
- Bucce di Arancia(optional) — Optional but highly recommended
- Bucce di limone(optional) — Optional but highly recommended
- Parsley
- GarlicCut into medium pieces
- SaltUse sparingly as anchovies are already salty
- Dried Chili PepperDried chili
- Sunflower OilSunflower oil; used generously to cover the anchovies
Method
- Clean the anchovies: remove the head, open them with a finger along the two fillets, rinse gently, and remove the spine. For this dish, it is recommended to buy large anchovies. After removing the spine, freeze the anchovies for at least 3 days to avoid parasite risk.
- Prepare the marinade: in a baking dish, mix vinegar, wine, water, and a little sugar to counteract the acidity. Add orange and lemon peels (optional but recommended).
- Add the anchovies to the marinade, cover with plastic wrap, and refrigerate for at least 24 hours.
- After 24 hours, drain the anchovies; they will have whitened.
- Prepare the seasoning: make a finely chopped mixture of parsley and garlic (medium-sized pieces). Add salt (not too much, as the anchovies are already slightly salty), dried chili, and sunflower oil.
- Second marination: in another dish, spread a layer of oil. Place the anchovies white side up, side by side without overlapping. Cover with the seasoning mixture and add more sunflower oil so that the anchovies are completely submerged.
- (Optional) Chop the leftover citrus peels and add them to the marinade.
- Cover with plastic wrap and refrigerate for at least 12 hours to let the flavors develop.
- The marinated anchovies are ready to be served.
